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Recipe (734)
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09/07/2011
This inventive dish from Marco Porceddu at Asellina in New York City reinterprets the classic sauce into a sweet dessert.
Issue #140
08/09/2011
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
08/01/2011
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.
Issue #140
07/12/2011
This classic Genoese dish combines basil pesto with the region's version of fettuccine, as well as string beans and potatoes.
Issue #140
07/12/2011
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping.
Issue #140
07/12/2011
The rich flavor of pistachio is balanced with lemon zest in this bright-tasting sauce. Pistachio pesto is rather sweet, making it great with roasted vegetables.
Issue #140
07/12/2011
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables.
Issue #140
07/12/2011
This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes.
Issue #140
07/12/2011
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness.
Issue #140
07/12/2011
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.
Issue #140
07/12/2011
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Issue #140
07/11/2011
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Issue #140
07/11/2011
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Issue #140
03/24/2011
Found in train stations all across Italy (hence the name), this simple sandwich of salty speck, crunchy arugula, and creamy fontina is the perfect on-the-go sandwich.
Issue #137
03/21/2011
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Issue #137
04/06/2012
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Issue #136
03/28/2012
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Issue #136
03/25/2011
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/22/2011
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Issue #136
03/18/2011
This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.
Issue #136
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